Chinese Sesame Pork Back Ribs
3 slabs Swift Natural Pork Back Ribs (about 7 pounds)
Salt and pepper
2 7- to 8-ounce jars hoisin sauce
1/3 cup packed brown sugar
1/3 cup fresh lemon juice
2 tablespoons minced fresh ginger
1 1/2 tablespoons toasted sesame oil
1 tablespoon minced garlic
Chopped cilantro, optional
Toasted sesame seeds, optional
1. Remove the thin, papery membrane from the back side of each pork back-rib
rack. Slide the tip of a small knife under at the third rib and loosen until you can
peel the thin sheet off. Cut each rack in half crosswise. Season to taste with salt
2. Combine hoisin sauce, brown sugar, lemon juice, ginger, sesame oil and
garlic in a small bowl; reserve.
3. Prepare grill for indirect grilling. Place ribs on a grid over a drip pan
(or over unused burners for gas grills). Grill, covered, for 1 1/2 hours, or until
tender, brushing with the reserved sauce during the last 5-10 minutes. Garnish
with cilantro and sesame seeds. Makes 6 servings.
Swift tip: Preheat oven to 325°F. Place seasoned ribs in 1 large or 2 small roasting
pans; cover tightly. Roast for 1 1/4-1 1/2 hours, or until fork tender. Remove ribs
from oven. Increase oven temperature to 375°F. Pour off drippings. Brush ribs
with sauce; return to oven and cook until glazed, about 10-15 minutes.